Warm Pear + Raclette Pies
Warm Pear and Raclette Pies
Makes 12 individual pies
1x recipe Rough Puff Pastry
egg wash, as needed
920 g / 4 large pears, cut into quarters and core removed from each section
170 g / 1 small red onion, thinly sliced
78 g / ¼ cup maple syrup
flaky salt and coarsely ground black pepper
255 g / 9 ounces raclette cheese, cut into 12 even pieces and left at room temperature for at least 30 minutes (21 g / ¾ ounce each)
Preheat the oven to 425°F / 218°C, with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the pie crust to about 12x16 in / 20x41 cm. Use a rolling pin to gently transfer the dough to the prepared baking sheet, unfurling it onto the pan. Egg wash the entire surface and dock generously all over with a fork.
3. Cut the dough into 12 even pieces. With one of the longer sides facing you, use a pastry wheel or paring knife to cut the dough horizontally to make four 4x16 in / 10x41 cm pieces. Then, cut the dough again vertically into three 4 in / 10 cm increments– you should end up with twelve total 4 in/10 cm squares.
4. Cut each pear quarter into a few thin (1/8 in / 3 mm) slices, but use your hands to hold the pear quarter together (this makes it easy to fan it out into a delicate shape later. Place one portion of onion slices in the center of each square. Fan out one pear quarter onto each piece, on top of the onions. Drizzle 7 g / 1 teaspoon maple syrup on top of each pear. Sprinkle with flaky salt and pepper.
5. Transfer to the oven, and bake until the crust is deeply golden brown and the pears and onions are tender, 35-40 minutes. Rotate the pans between oven racks halfway through baking to help ensure even baking.
6. When the pies come out of the oven, immediately top each with 21 g / ¾ oz raclette. Let the raclette melt over the pies, then serve immediately, warm.